Julia DeCastro, University Park, Florida
Ingredients
1 1/3 pounds fresh sea scallops
2 tablespoons blackening seasoning
5 slices thick cut bacon
3 scallions, chopped
2/3 cup red bell pepper, chopped
3 large garlic cloves, chopped
3 ears of fresh sweet corn, kernels cut from the cob
2 medium ripe tomatoes, chopped
1/2 cup fresh basil plus extra for garnish, chopped
1/2 cup Redwood Creek Chardonnay
3 tablespoons fresh lime juice
Other Materials
Cast-iron skillet
Spatula
Shallow bowls for serving
Preparation
In cast-iron skillet over medium coals, cook bacon until crisp, remove from skillet and set aside to drain. In same skillet, sear blackening seasoned sea scallops approximately 2 minutes per side (they do not need to be cooked through at this time); set aside.
Add scallion, red pepper and corn; sauté for 4 minutes. Add garlic and stir for an additional minute.
Add Chardonnay to skillet to deglaze pan, scraping up any brown bits on bottom of pan. Let reduce for approximately 2 minutes.
Add tomato, basil, lime juice, salt and pepper to taste; bring to a simmer for 2 minutes. Add scallops until cooked through, approximately 5 minutes.
Serve in shallow bowls and top with crumbled bacon and additional fresh basil.
Estimated Cook Time: 15 minutes
Suggested Wine PairingRedwood Creek 2005 Chardonnay
